Roasted Autumn Harvest Salad

By miss5elements

Just as a salad of chilled marinated vegetables feels right for spring, warm roasted vegetables make a splendid salad in the fall. The goal is similar for both: take seasonal produce, cook them to coax out their flavors & soften their texture, then toss each component separately in dressing before artfully arranging on a platter. You could even apply this formula to a summer salad of grilled vegetables, including eggplant, bell peppers, tomatoes, and zucchini.

The recipe calls for roasted shallots, parsnips, carrots, & beets, but other root vegetables would also be lovely, such as turnips, winter squash (butternut, acorn, or pumpkin), Brussels sprouts, or sweet potatoes & other tubers. Toasted spiced pepitas (hulled pumpkin seeds) would make a nice addition, as they would contribute welcome notes of heat & crunchy texture. Grated sharp Cheddar cheese would add protein & another layer of complexity.

$4.04/serving - Whole Foods Market estimation

Per serving (~11oz.): 400 cal (260 from fat), 29g total fat, 4g saturated fat, 0mg cholesterol, 490mg sodium, 34g total carbs (9g dietary fiber, 14g sugar), 4g protein

Ingredients

• For roasted vegetables:
• 1/4 c EVOO
• 8 baby red or golden beets or 4 med beets, scrubbed & trimmed
• 4 med parsnips (~ 1lb), peeled & cut into 3" lengths (halve the thicker pieces lengthwise)
• 6 long carrots, scrubbed well or peeled, halved lengthwise
• Coarse salt & freshly ground black pepper
• 2 T fresh rosemary leaves (from 2 sprigs)
• For salad:
• 2 bunches arugula, trimmed & washed well
• Shallot Vinaigrette

Details

Servings 4
Preparation time 15mins
Cooking time 120mins
Adapted from wholefoodsmarket.com

Preparation

Step 1

1. Roast beets: Heat oven to 450F.
2. Place beets on parchment paper-lined piece of aluminum foil & drizzle w/1T EVOO.
3. Wrap in foil & bake until beets are tender when pierced w/the tip of a knife, 30-45 min for baby beets & up to 1.25 hrs for larger beets.
4. Let stand untl cool enough to handle, then rub off skins w/paper towels.
5. Cut beets in half (or into 1/4s or 1/6s if large).
6. Meanwhile, roast shallots, parsnips, & carrots: Toss them in a lg bowl w/remaining 3T EVOO, then season w/salt & pepper.
7. Spread in a single layer on a parchment-lined rimmed baking sheet & sprinkle w/rosemary, tossing to coat.
8. Roast until tender & golden, turning vegetables over once, about 30 min.
9. Transfer to a bowl.
10. Prepare greens: wash arugula & dry thoroughly, then place in a bowl & cover w/a damp kitchen towel (or damp paper towels).
11. Refrigerate until needed. (This will help crisp the leaves).
12. Toss vegetables & greens w/vinaigrette.
13. Toss beets separately w/1T vinaigrette (to prevent their color from bleeding).
14. Toss arugula w/2T vinaigrette & season lightly w/salt & a pinch of pepper.
15. Compose salad & serve: line a serving platter w/arugula & arrange vegetables on top.
16. Serve salad immediately.